Prep 10 mins
Cook 25 mins
Blueberries, Raspberries, Blackberries, Strawberries... Oh MY! I made this recipe when the wild raspberries were everywhere at our cottage. I have made them with each type of berry you can think of. I've also subbed the oil for applesauce, which goes quite well with strawberries. I'm making myself hungry just typing this now. :) Please let me know how many muffins this yielded for you. I have the jumbo cups and it turns out different every time.
- 1 1⁄4 cups quick-cooking oats
- 1 cup all-purpose flour
- 1⁄3 cup white sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 egg
- 1⁄4 cup vegetable oil
- 1 cup raspberries, washed and drained
- 1⁄4 cup quick-cooking oats
- 2 -4 tablespoons brown sugar or 2 -4 tablespoons white sugar
- 4 tablespoons butter, cold and cut up
- Combine oats, flour, sugar, baking powder, and salt.
- Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in berries.
- Fill greased muffin cups 2/3 full with batter.
- Combine topping ingredients till crumbly. Sprinkle some topping over the muffin cups.
- Bake at 425°F for 20 to 25 minutes.
These were really good and easy to make. I followed the recipe as written other then I used canola oil instead of vegetable as that is all I had. I did double the recipe but was shy about a 1/2 cup of raspberries. I cooked mine for 15 minutes at 400 and they were perfect. Everyone loved them.
These a delicious little muffins! I have now made these 2x's since I decided to make them for PAC! Once as jumbo muffins and the other time as mini muffins. They are moist and have just the right amount of sweetness. I used mixed berries both times and the optional topping. Great recipe Jess! I will be making these often! Made for Fall 2009 PAC
I made these as listed except I only added a bit of brown sugar as the optional topping. My oil measurement was just shy of 1/4 cup and next time I will try for 3 tbsp instead and gradually reduce. There was a bit of oil seeping thru the muffin paper after baking which is why I think the oil can definitely be reduced. I made the muffins with blueberries and they came out great. I think this batter will be especially good with a tarter fruit like rhubarb, strawberries or raspberries; will make with rhubarb next time. The mix made 12 good sized muffinw. It is nice that the muffins are healthy enough that you don't feel bad about your kids eating them before lunch. They will be perfect for a morning recess snack! Thanks for sharing. Made for 123 Tag